Homemade Noodles for Two Recipe

These delicious noodles keep very well in the refrigerator. And, there are few things that taste as good as homemade noodles like these eaten plain, with just a few toasted bread crumbs sprinkled on top! —Helen Heiland, Joliet, Illinois

On a lightly floured surface, roll dough into a 12-in. x 8-in. rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges. Dust both sides of dough with flour. Roll up jelly-roll style; cut into 1/4-in. slices. Separate and unroll the noodles; let rest on a clean towel for 1 hour.

In a large saucepan, bring water to a rapid boil. Add oil and noodles; cook for 7-9 minutes or until tender. Drain and serve immediately.Yield: 2 servings.

Originally published as Homemade Noodles in Cooking for 2
Fall 2007, p15

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"You create a lot work for yourself rolling out the dough, dusting it, rolling it up then slicing it, then unrolling the ribbons. I roll out the dough as thin as needed, square it up by cutting the ragged edges (reserve the pieces for later), cut dough into quarters and stack the quarters. cut quarters to desired lenth and width. Use the noodles now, or allow to dry on counter. Store in an air tight container. If drying, toss the noodles occasionally to promote drying."